STOVE TOP PORK POT ROAST
This is how my mother-in-law taught me how to cook a pork roast when I was a new bride - 1959! I have updated it a little. At that time, I didn't know how to boil an egg.
Provided by TXOLDHAM
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rub the roast all over with thyme, sage and salt and pepper.
- Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
- To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
- If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.
Nutrition Facts : Calories 526.9, Fat 17.2, SaturatedFat 4.4, Cholesterol 234.7, Sodium 200.9, Carbohydrate 5.8, Fiber 0.5, Sugar 1.1, Protein 75.5
SET-IT-AND-FORGET-IT POT ROAST
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
- Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
- Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
- Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY
This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.
Provided by Jamie Oliver
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
- In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
- Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
PORK SHOULDER POT ROAST WITH WINTER VEGETABLES
Provided by Geoffrey Zakarian
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
- When ready to cook, preheat the oven to 300 degrees F.
- In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
- Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
- For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
- For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
- Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
- Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.
SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
PORK PICNIC POT ROAST
Delicious, easy-peasy pot roast.
Provided by Kayla Yuill
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
- Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 35.4 g, Cholesterol 116.6 mg, Fat 30.2 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 341.3 mg, Sugar 5.1 g
PORK BUTT ROAST WITH VEGETABLES
Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.
Provided by Kat
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
- Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g
GARLIC PORK ROAST
Quick and easy in the crock pot and very good. Even my kids like it.
Provided by Brandy
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
- In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
- Cover, and cook on low setting for 6 hours.
Nutrition Facts : Calories 532.2 calories, Carbohydrate 27.8 g, Cholesterol 147.9 mg, Fat 22.8 g, Fiber 3.7 g, Protein 51.4 g, SaturatedFat 6.9 g, Sodium 578.6 mg, Sugar 9.3 g
VARKENVLEESCH - PORK POT ROAST
Hollanders like plain, substantial food and lots of it. This method is perfect for less expensive cuts of meat. This savory pork recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season meat and sprinkle with flour.
- Fry onions in fat until golden.
- Add meat; brown on all sides.
- Add water and bay leaf; cover and simmer about 2 1/2 hours or until tender.
- Thicken gravy with remaining flour mixed with a little water.
Nutrition Facts : Calories 340.9, Fat 10.6, SaturatedFat 3.6, Cholesterol 158.8, Sodium 135.5, Carbohydrate 7.4, Fiber 0.8, Sugar 1.6, Protein 50.8
PORK POT ROAST WITH DRIED FIGS AND HERBS
Make and share this Pork Pot Roast With Dried Figs and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Bring the wine to a simmer in a small nonreactive saucepan over high heat.
- Remove from the heat and add the figs.
- Let stand until cooled, about 1 hour.
- Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
- Using the tip of a knife, poke about a dozen slits in the pork.
- Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
- Heat the oil in a large Dutch oven over med-high heat.
- Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
- Add more oil to the pot, if needed.
- Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Return the pork to the pot, and add the figs and their wine.
- Bring to a boil over high heat.
- Decrease the heat to low and cover.
- Simmer until the pork is fork-tender, about 4 hours.
- Transfer the pork to a deep serving platter.
- Using a slotted spoon, transfer about half of the figs to the platter.
- Cover with foil to keep warm.
- Remove the pot from the heat and let stand for 5 minutes.
- Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
- Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
- In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
- Whisk each batch of puree into the flour paste.
- Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
- Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
- Season with salt and pepper.
- Carve the pork.
- Pour the sauce over the pork and serve hot, with the figs.
Nutrition Facts : Calories 810.1, Fat 55, SaturatedFat 19.1, Cholesterol 215.7, Sodium 558.8, Carbohydrate 6.3, Fiber 1.1, Sugar 2.3, Protein 60.1
CROCK-POT ROAST PORK
I received one of the original Rival crockpots for my bridal shower way back in 1974----and I still use it today! This recipe was in the little booklet that came along with it. Makes a delicious gravy (thin, not too thick). Usually make this on New Year's Day along with a second crockpot of kielbasa and sauerkraut.
Provided by PugGrannie
Categories Pork
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rub pork roast with salt and pepper.
- Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
- Place in broiler pan and broil about 15-20 minutes to remove excess fat. Check frequently.(I oftentimes just brown on all sides in frying pan).
- Mix hot water and soy sauce.
- Put one sliced onion in bottom of crockpot.
- Add browned pork roast and remaining onion and other ingredients.
- Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
- To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil. Doesn't get too thick which is how we like it).
Nutrition Facts : Calories 604.6, Fat 16.9, SaturatedFat 5, Cholesterol 313, Sodium 769.9, Carbohydrate 5.9, Fiber 1, Sugar 2.5, Protein 101.3
JAPANESE PORK POT ROAST
Tender and slow-simmered, serve this hot or cold. The flavorful braising juices can be thickened with a little cornstarch if you like a gravy. It also make a great soup with noodles added. Recipe yields about 1 quart soup and 15-20 slices of pork. From Elizabeth Andoh's classic "At Home With Japanese Cooking".
Provided by zeldaz51
Categories Japanese
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a sturdy Dutch oven, brown the pork evenly in the oil over medium-high heat. Add the liquids and reduce the heat to maintain a slow simmer. Add the ginger and leeks or scallions, salt, peppercorns, and partially cover the pot.
- Braise the pork, turning it occasionally, for 1 1/2 to 2 hours. Add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. Remove the meat and slice it. For paper-thin slices, wait until the meat has cooled to room temperature, then chill it an hour before cutting. Strain the braising liquid and discard all solids before using.
Nutrition Facts : Calories 393.6, Fat 19.4, SaturatedFat 3.4, Cholesterol 108.9, Sodium 1388.4, Carbohydrate 8.8, Fiber 1, Sugar 2.1, Protein 39
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